Paleo Pizza Crust/Hamburger Bun

So I love pizza! When I found out that I was intolerant to gluten and sensitive to corn and soy two years ago I was hesitant to make this drastic lifestyle change. What about pizza? Bread? Pasta? But the health benefits out weighed the food losses for me. (My moderate asthma and severe eczema went away with just changing my diet.) I had to learn to cook all over again.

I had thought of myself as a really good cook before the dietary change, but afterwards I felt completely lost and incompetent. After months of searching I found a few cookbooks and blogs that brought me back to my philosophy on food and helped me to find my confidence again. The two below are the ones I love the most! And no, no one payed me to say this.

Simone Millers’s Zenbelly Catering and her book The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine.

Jenni Hullet’s The Urban Poser and her book My Paleo Patisserie: An Artisan Approach to Grain Free Baking.

Now I find myself once again having fun in the kitchen and with the courage to experiment with recipes. So today I am changing up Zenbelly’s NY Style Paleo Pizza Crust (click the link to get the recipe)! My husband and I do enjoy NY style pizza (thin crust) but we really love a good chewy thicker crust.IMG_20160625_135228766 In order to accomplish this I double the recipe and then follow Simone’s instructions until the step where you let the dough rise.

Dump out your dough onto a pizza pan lined with a piece of greased parchment paper (or if you have a stone like Simon from Zenbelly you will transfer the parchment paper to the preheated pizza stone when you bake it.)IMG_20160625_122849333With greased hands pat out the dough into the shape you desire.  I really like crust so I left a good ring of dough around the edge.  If you like your crust a bit thinner use a bigger pizza pan and spread it out to the thickness you like. Play with the recipe until you get it perfect for you!IMG_20160625_123540688Allow the dough to rise for the recommended time, about 60-90 minutes, until the dough almost doubles in size. Preheat the oven to 350 degrees F when you have about 30 minutes left on the rise. If you are using a dark or nonstick pan decrease the temperature by 25 degrees.IMG_20160625_132125586Bake the crust for about 10-15 minutes until it is set and lightly golden brown. Remove from oven and let the crust cool slightly while you prepare your toppings. IMG_20160625_133744855_HDRPreheat your oven to 425 degrees F. Add your favorite toppings to your pizza. For my pizza today I decided to go with a BBQ chicken, onion, and spinach pizza. (If you want my recipe comment below.  Also I will post my recipe for my paleo friendly copycat Sweet Baby Ray’s BBQ sauce in a future post.) Make sure all of your toppings that need longer than ten minutes to cook are precooked. IMG_20160625_134318783Bake for approximately ten minutes until the pizza is cooked how you like it. I like my crust crispy and golden brown and my cheese just melted!IMG_20160625_135125384IMG_20160625_135228766You can see that it picks up and folds like “normal” pizza. It is delicious!IMG_20160625_135252338


I also love to use this dough and method to make hamburger buns!

Use a cake pop pan as the mold to shape your hamburger buns. Lightly grease the pan and cover with a piece of parchment paper, the grease helps the parchment paper to stay in place.  Divide out the dough (before the rise) into the four cavities and allow to rise for 60-90 minutes. Preheat your oven to 350 degrees F. Before putting them into the oven brush the buns with a simple egg wash (1 egg and a tbsp. of water whisked together) and sprinkle with sesame seeds, if desired.

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Bake for about 20 minutes or until they are nicely golden brown. Allow to cool in the pan.

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Cut the bun in half.

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And enjoy with your favorite hamburger and toppings!

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